Description
Chicken Tikka Masala is a classic Indian-inspired dish featuring tender chicken marinated in yogurt and spices, then broiled to perfection and simmered in a rich, creamy tomato-based sauce infused with garam masala, garlic, and ginger. Served best with steamed rice or naan, this recipe offers a flavorful and comforting meal perfect for any occasion.
Ingredients
Scale
For the Chicken Marinade
- 2 pounds chicken breasts, boneless skinless, cut into 1 inch cubes
- 1 cup plain yogurt, full fat works best
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger, grated/minced
- 2 teaspoons garam masala
For the Sauce
- 3 tablespoons oil
- 1 onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat works best
- 1/4 cup chopped cilantro
For Serving
- Rice or naan bread
Instructions
- Marinate the Chicken: In a large bowl, combine 1 cup yogurt, 2 teaspoons minced garlic, 1 tablespoon grated ginger, and 2 teaspoons garam masala. Mix well. Add the chicken cubes to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to develop.
- Prepare Oven for Broiling: Position an oven rack about 6 inches from the broiler element and preheat the broiler on high. This will be used to cook the chicken quickly and give it a nice char.
- Start the Sauce: Heat a large pot over medium-high heat. Add 3 tablespoons of oil, then stir in the diced onions. Cook until they just begin to soften, about 2 minutes, stirring occasionally.
- Add Aromatics and Tomatoes: Mix in 1 tablespoon garam masala, 1 tablespoon tomato paste, 2 teaspoons minced garlic, and 2 teaspoons grated ginger with the onions. Cook until fragrant, about 1 minute. Add the 28-ounce can of kitchen ready tomatoes and 1 teaspoon salt. Bring to a simmer, then reduce heat to medium-low, cover, and let it simmer gently for 15 minutes.
- Broil the Chicken: While the sauce is simmering, spread the marinated chicken cubes in a single layer on a sheet pan. Place the pan under the preheated broiler. Cook for 5 minutes, then toss the chicken pieces and broil for an additional 5 minutes or until the internal temperature reaches 165ºF (74ºC).
- Combine Chicken and Sauce: Remove the chicken from the oven and let it rest briefly. Turn off the heat under the sauce. Stir in 1/2 cup plain yogurt and 1/4 cup chopped cilantro until well combined. Add the broiled chicken to the sauce and stir gently to coat all pieces evenly.
- Serve: Serve the Chicken Tikka Masala immediately with freshly steamed rice or warm naan bread for a satisfying meal.
Notes
- Marinating the chicken longer enhances flavor and tenderness, so plan ahead if possible.
- If you do not have a broiler, chicken can be cooked on a grill or under a hot oven for similar results.
- Full-fat yogurt provides the best richness, but low-fat yogurt can be used for a lighter dish.
- Adjust garam masala amount based on your spice preference.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.
